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One-pot goulash pasta

One pot goulash pasta in a large serving dish

One-pot goulash pasta

Name: One-pot goulash pasta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp rapeseed oil; 2 onions (about 340g), chopped; 500g 5%-fat steak mince; 2 peppers deseeded and finely chopped; 3 garlic cloves chopped; 1 tbsp thyme leaves; 2 tbsp smoked paprika; 400g can chopped tomatoes; 2 tbsp tomato purée; 800ml hot vegetable stock made with 2 tsp bouillon powder; 180g wholemeal penne

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.5 out of 5.57 ratingsRate

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Deliver big flavour with minimal effort with our healthy one-pot goulash made with wholemeal penne, steak mince and tomato, which delivers three of your 5-a-day

Freezable

Healthy

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
2 onions

(about 340g), chopped
500g 5%-fat steak mince
2 peppers

deseeded and finely chopped
3 garlic cloves

chopped
1 tbsp thyme leaves
2 tbsp smoked paprika
400g can chopped tomatoes
2 tbsp tomato purée
800ml hot vegetable stock

made with 2 tsp bouillon powder
180g wholemeal penne

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Nutrition: Per serving

kcal454

low
fat13g
saturates3g
carbs44g
sugars14g
fibre11g

high
protein34g
salt1g

Method

step 1

Heat the oil in a large lidded pan over a medium heat and fry the onions for 10 mins, stirring frequently until golden. Add the mince, breaking apart any lumps with a wooden spoon. Stir in the peppers and cook for 5 mins.
step 2

Add the garlic, thyme and paprika, and stir well. Tip in the tomatoes, tomato purée and stock, and bring to the boil. Reduce the heat and simmer, covered, for 10 mins. Tip in the penne, put the lid back on and bring back to the boil. Reduce the heat again and simmer for another 12 mins until the penne is tender. Leave to stand for 5 mins, then divide half the pasta between two plates and serve. Leave the remainder to cool, then keep chilled for up to four days. Reheat in a pan over a low heat with a splash of water until piping hot.

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Recipe from Good Food magazine, January 2023

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A star rating of 4.5 out of 5.57 ratings

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